1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 tablespoon pumpkin pie spice
1/2 cup buttermilk
1 1/2 cups mayonnaise
2/3 cup fruit juice
1 cup strawberries, sliced
3 cups chopped pecans
1 cup granulated sugar
2 eggs
3 cups butter, melted
1 egg yolk, beaten
3 tarts, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch pie pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, beat 1/2 cup sugar, pumpkin pie spice and remaining sugar until smooth. Beat in flour mixture alternately with fruit juice and strawberries. Press remaining sugar mixture into crust.
In a large bowl, beat egg yolk until foamy. Beat in butter and margarine alternately with flour. Add remaining strawberry and raspberry syrup, if desired, and fruit juice. Beat creamed mixture into filling and pour into pie crust.
Bake in preheated oven for 60 minutes, or until filling is set and top is light golden brown. Cool, then chill overnight and fill with whipped cream. Reserve fruit filling, if desired. Garnish with sliced pecans and pecans.
• Allow cake to cool completely.
• In a saucepan, beat whipped cream until creamy, stirring constantly. Stir into strawberries, pecans and pecans. Simmer, stirring, until blended. While emulating a yogurt and milk mixer, beat 3/4 cup whipped cream in medium bowl.
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